*This can be most easily using a high speed blender (I have a Magic Bullet that I use for things like this almost daily), but can be also be done in a coffee gringer or a food processor, you just might not get as smooth a sauce in the end. However, if you plan ahead you can soak the cashews in water for four hours (up to as long as overnight) before you make the cashew cream and you don’t have to worry about powdering them at all, a blender will work just fine because they will be nice and soft.

2 Comments

Ivy

admin

It’ll keep in the fridge for 4 or 5 days , it will smell suspect and start to have a little liquid pool on top when it’s taken a turn for the worse…I haven’t tried freezing it for later use, but I actually have a few cups right now I need to freeze! I will report back in a few days and let you know